Equipment
Ingredients
Cookie Crust
- 200 g chocolate sandwich cookies
- 60 g unsalted butter, melted
- 1 g salt
Silk Filling
- 170 g dark chocolate, chopped
- 150 g granulated sugar
- 3 whole eggs
- 115 g unsalted butter, softened to room temperature
- 5 ml vanilla extract
Whipped Topping
- 240 ml heavy whipping cream, cold
- 30 g powdered sugar
- 3 ml vanilla extract
- 20 g dark chocolate, shaved or curled
Nutrition (per serving)
Method
Preheat oven to 175°C/350°F. In a food processor, pulse the chocolate sandwich cookies until fine crumbs form. Add the melted butter and salt, pulsing until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a pie dish. Bake for 10 minutes, then transfer to a wire rack to cool completely.
In a double boiler set over gently simmering water, melt the dark chocolate. Stir occasionally with a spatula until completely smooth. Remove from heat and let cool until tepid but still fluid.
In a clean bowl over the same double boiler, combine the whole eggs and granulated sugar. Whisk constantly until the mixture reaches 71°C/160°F to safely cook the eggs and fully dissolve the sugar.
Transfer the hot egg mixture to a stand mixer fitted with the whisk attachment. Whip on high speed for 5 to 8 minutes until the mixture is thick, pale, completely cool, and holds a ribbon stage.
Switch to the paddle attachment. With the mixer on medium speed, gradually beat in the softened unsalted butter a few tablespoons at a time, ensuring each addition is fully incorporated before adding the next.
Pour the cooled melted chocolate and vanilla extract into the bowl. Mix on low speed until completely blended and smooth, scraping down the sides and bottom of the bowl as needed to ensure an even color.
Pour the chocolate silk filling into the cooled pie crust, smoothing the top into an even layer with a spatula. Cover loosely and refrigerate for at least 6 hours, or until the filling is fully set.
Before serving, whip the cold heavy cream, powdered sugar, and vanilla extract in a clean bowl until medium peaks form. Swoosh the whipped cream over the chilled pie and garnish with shaved dark chocolate.
Chef's Notes
- The key to the ethereal texture of this pie is the extended whipping of the egg and sugar mixture. Do not rush this step; it requires the full time to cool the eggs and build the essential volume that lightens the dense chocolate.
- Selecting a high-quality chocolate around 65 to 70 percent cacao balances the sweetness of the sugar and the richness of the butter, preventing the pie from becoming cloying.
- For the cleanest slices, dip your knife in hot water and wipe it completely dry between every single cut. This prevents the rich filling from dragging and ruining the presentation.
- Ensure your butter is truly at room temperature (about 20C/68F) before incorporating it. If it is too cold, it will leave small, waxy lumps; if it is melted, the filling will not hold its shape.
Storage
Refrigerator: 3 days — Keep lightly covered with a dome or inverted bowl to prevent the whipped cream from absorbing refrigerator odors.
Freezer: 1 month — Freeze without the whipped cream topping. Thaw overnight in the refrigerator before topping and serving.
